Cooking Local: An Evening with TERESE ALLEN and BARB PRATZEL
A Room of One's Own is thrilled to welcome Terese Allen and Barb Pratzel for a conversation on Terese's new book The Dane County Farmers’ Market Cookbook: Local Foods, Global Flavors.
Join us for a conversation on local cookbook creation along with samples from Terese's book!
This is an in person event at A Room of One's Own.
About the book
Hundreds of Wisconsin growers and thousands of shoppers gathering weekly around the white-domed State Capitol in Madison. Heartfelt stories and dishes from the people who build cultural and community bonds at the largest producers- only farmers market in the nation. An ever-growing diversity of farm-fresh crops, world-class cheeses, pastured meats and specialty products. It all comes together in this collection by veteran cookbook author Terese Allen.
Build your pantry contents and recipe repertoire with everything from purple daikon radishes and harissa paste to bandaged cheddar and black currants. Prepare both contemporary and heritage dishes such as Hungarian Tomato and Pepper Stew, Tacos de Carnitas, Garlic Scape Feta Pesto Salad, and Red Kabocha Squash Soup with Ginger, Lemongrass, and Thai Eggplant.
In addition to some 125 recipes that give a global spin to local ingredients, the cookbook includes a history of the DCFM, a foreword by award-winning chef Tory Miller of L’Etoile, and many pages of colorful market shots by photo editor Bill Lubing, his team of talented photographers and others from the DCFM community.
Terese Allen has been called Wisconsin’s “premier food writer” and “the keeper of its culinary heritage.” Her columns have run in Edible Madison, Edible Door, Isthmus, Wisconsin Trails, and elsewhere, and her books include The Flavor of Wisconsin, The Flavor of Wisconsin for Kids, Fresh Market Wisconsin, Wisconsin Local Foods Journal, and The Ovens of Brittany Cookbook. Terese is a co-founder and longtime leader of the Culinary History Enthusiasts of Wisconsin (CHEW), former food editor of Organic Valley, and past president of REAP Food Group. She lives in Madison and on Washington Island.
Barb Pratzel was a UW Journalism School graduate and science writer whose career took a decidedly sharp right turn into the world of bed and breakfasts, catering, and restaurants. Then, for 35 years she welcomed guests to her inn and customers to her cafe and bakery, all the while cultivating recipes that helped define a community. When the 2020 pandemic caused the widely beloved Manna Cafe to close, she turned once again to writing, grateful to bring her career full circle with this memoir/cookbook, the joyous result. Barb is a New York transplant who fell in love with Madison, Wisconsin at first sight, and lives here still. She has two children deeply rooted in the ethos of small business culture, and a husband (aka business partner/lifelong companion) whose love of a loaf of bread has amply sustained her, like manna.